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In addition to the traditional Tet jams commonly sold on the market, you can absolutely make your own frozen jams, pieces of jam, dry jams, simmered jams, pureed jams… from familiar fruits such as pineapple. , mango, coconut,… See the detailed instructions below and start making any kind of jam right away!
When we think of Tet, we immediately think of green banh chung, red parallel sentences, and yellow apricot branches. And we can’t help but mention the jam dishes. Jam cake is considered a national tradition, there is nothing better than sitting around with the family and sipping a few pieces of jam and drinking a sip of tea. The article below Websosanh.vn will show detailed instructions on how to make jam dishes. Please refer to and practice a few types right away. Who knows, this year you will have many new and exciting experiences that you will never forget!
1. Tet jams are often popular during Tet
Jam is a sweet food made from fruits and vegetables. The main ingredient in a jam, besides fruit, sugar plays the second most important role, accounting for a concentration of about 55 – 60%. Usually jam is made by slicing fruits and vegetables along with sugar and some other ingredients. Sugar not only helps increase the sweetness of the jam but also helps increase the firmness and preserve the jam longer.
Besides, users can freely choose any type of fruit they like to make jam because each type of fruit will produce a different flavor, color and jam characteristics. From mango, jackfruit, strawberry, banana, papaya… to kiwi, grapes, apples, plums… Currently on the market there are many types of jam that are very diverse and rich. However, traditional Tet cakes, candies, fruit jams and jams are still gaining a certain popularity.
2. Instructions for making some simple jams at home
Jam is processed in many forms including: frozen jam, piece jam, dry jam, rimmed jam, pureed jam… Usually the jam used during Tet days will be piece jam, dry jam, rimmed jam.
2.1 Sweet, fragrant jam/mango jam
It seems that pineapple/mango jam is very familiar to housewives during Tet and spring. The fragrant jam/mango pieces are soft and sweet, a little sour and a little sweet, there’s nothing better than sipping them with hot tea. You can even take advantage of ripe yellow mangoes to make sweet and sour mango jam. As for pineapple, just a little variation will result in a dessert rich in vitamins. Surely this will be one of the most popular jams this Tet season.
Ingredients for making sweet pineapple/mango jam
- 700g pineapple or mango
- 1 teaspoon salt
- 300g white sugar
Instructions for making fragrant/sweet mango jam
- Peel pineapple/mango. For pineapples, remove the eyes and cut them into slightly thick circles, then chisel out the center core. Soak the pineapple in a bowl mixed with 1 liter of cold water and salt for 15-20 minutes, then take the pineapple out and drain. As for the mango, cut it into bite-sized pieces and also soak it in salt water for about 15-20 minutes, then take it out and set aside. dry.
- Add pineapple/mango and sugar to the pan, gently mix well, leave for 1-2 hours until sugar dissolves. Put the pan of pineapple/mango on the stove, heat the jam over medium heat for 5 minutes, then lower the heat. Continue to cook the pineapple/mango until the sugar dries up and sticks to each slice of pineapple, then turn off the heat.
- Pick up the fragrant/mango jam and arrange it on a griddle for a while until the jam cools and dries before putting it in the jar.
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Ginger jam is not strange to anyone and when you hear it, you think of ginger slices dried with sugar, right? With eye-catching colors, ginger jam will contribute to beauty and luck in the Tet cake tray.
Ingredients need to be prepared
- 500g fresh ginger
- 1 lemon
- 250g white granulated sugar
Instructions for making spicy ginger jam
- Take fresh ginger, peel it and cut it into thin, bite-sized slices. Then you wash the ginger several times with water. Place the pot on the stove and boil the ginger for 15 minutes. After 15 minutes, rinse with cold water and drain.
- Next, we will boil ginger a second time, but this time we will boil it with lemon juice (1 fruit). When the water just boils, turn off the stove, take the ginger out and drain.
- Put ginger in a bowl, mix well with sugar. Then take a piece to cover the bowl and leave it for 4 hours to let the sugar absorb into the ginger.
- Put the pan on the stove, add the marinated ginger and cook over high heat until the water thickens, then adjust the heat to low, stir well until the ginger is dry and sticky, then turn off the heat. After turning off the stove, continue stirring until the ginger cools and you’re done.
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Carrot jam/coconut jam is a favorite choice of many families. The flavor of the jam is sweet and tangy and the color is very eye-catching, making it a special highlight on the candy tray for guests.
Ingredients for making traditional carrot jam/coconut jam
- 1kg carrots or coconut
- 500g white sugar
- 1 tablespoon alum
Instructions for making traditional carrot jam/coconut jam
- Peel the carrots, wash them, cut them into bite-sized round or square pieces. If you make coconut jam, clean the coconut and cut it into long strands. Soak carrots/coconut for about 30 minutes in clean water. Take the carrots/coconut out, wash and drain.
- Put the pot of water mixed with alum on the stove to boil, then add the carrots/coconut and blanch for about 2 minutes, then pour out, rinse with cold water and drain.
- Mix soaked carrots/coconut with sugar, leave for about 3-4 hours until the sugar dissolves. When the sugar dissolves, put the carrots/coconut in a pan over medium heat.
- When you see the jam boiling, leave it for about 5 minutes and the sugar water begins to thicken, then turn the heat to the lowest level. At this time, stir quickly and continuously. When you see the sugar crystallize and stick evenly to the surface of the jam, stir until the carrot/coconut jam is completely dry, then turn off the heat. Continue stirring until the carrot jam/coconut jam is completely dry.
- When the jam is completely cool, put it in a tightly sealed bag or a glass jar with a tight-fitting lid.
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